Tasty, easy and bringing back holiday memories, this vegetarian moussaka is a delicious main meal. It's got a beautiful lightly spiced filling and a comforting cheesy topping that makes it perfect for a healthy but hearty dinner.
Follow the instructions on the pack for preparing the lentils and cook until soft and just beginning to split.
Slice the aubergine so the slices are about 1cm thick. Drizzle with oil and bake in the oven for 30-40 minutes, turning over halfway through.
Parboil the potatoes for 10 minutes. Slice them after they have been cooked.
Put a little oil in a saucepan and fry the onion over a low heat until softened. Add the green pepper, herbs, spices, garlic, tomato puree and tomatoes. Continue to simmer for about 20 minutes. When the lentils are soft, stir them in too. Cook for another 5 minutes. Season with salt and pepper.
Make the sauce for the topping. Beat the egg. Add the yogurt and beat together with the egg. Add about ⅔ of the cheese.
Assemble the moussaka. Oil an oven-proof casserole dish. Put a layer of potato and aubergine on the bottom of the dish. Put half the tomato and lentil mixture on top. Put another layer of aubergine and potato. Put the rest of the tomato mixture on top. Top with the yoghurt sauce. Sprinkle with the rest of parmesan.
7. Bake in the oven at about 180c for half an hour.
8. Serve with green salad.
Nutritional information is approximate and a guideline only.